Ingredients

2 cups sweet potatoes, chopped into small cubes

2 cups butternut squash, chopped into small cubes (also good with acorn squash, which is a little less sweet)

1 cup diced cipollini onions

4 beets, cleaned peeled and diced

6 cloves garlic, peeled

3 Tbsp. walnut oil (you can also substitute another light oil)

2 cups quinoa (cooked)

Preparation

  1. Preheat oven to 400 degrees.
  2. Toss all vegetables and garlic cloves together with walnut oil until evenly coated.
  3. Spread evenly in single layer on baking sheets and roast for 20-30 minutes or until fork tender.
  4. Put aside the garlic and onions and chop into smaller pieces. Mix into quinoa.
  5. Serve roasted vegetables over the quinoa.